Description
Tom Kha Thai Coconut Soup is a fragrant and creamy Thai soup featuring tender chicken, aromatic herbs, and a perfect balance of spicy, sour, and savory flavors. Made with coconut cream, lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies, this comforting soup is a deliciously warming choice that can be prepared in under 40 minutes.
Ingredients
Scale
Protein & Vegetables
- 10 oz boneless, skinless chicken breast or thighs, thinly sliced
- 7 oz button mushrooms, sliced
- 2 small shallots, thinly sliced
- 2 cloves garlic, smashed
- 2 to 3 Thai birds eye chilies, smashed, optional
Broth & Aromatics
- 13.5 fl oz coconut cream
- 2 cups chicken stock
- 2 stalks lemongrass, trimmed and bruised
- 4 slices fresh galangal or 1 tablespoon ginger
- 4 kaffir lime leaves, torn
Seasonings & Garnish
- 2 tablespoons fish sauce
- 1 tablespoon lime juice, plus extra to serve
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro leaves
- Extra lime wedges
Instructions
- Prepare Aromatic Broth Base: In a large saucepan, combine the coconut cream and chicken stock. Add the lemongrass, galangal (or ginger), kaffir lime leaves, shallots, garlic, and chilies if using. Place over medium heat and bring to a gentle simmer.
- Infuse Aromatics: Allow the broth to simmer gently for about 10 minutes. This step lets the broth absorb the fragrant and distinctive flavors of the lemongrass, galangal, and kaffir lime leaves.
- Cook Protein and Vegetables: Add the thinly sliced chicken and mushrooms to the simmering broth. Continue to cook for 8 to 10 minutes, or until the chicken is fully cooked and the mushrooms have softened.
- Strain Solids: Remove and discard the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup to avoid overly strong or bitter flavors.
- Season and Balance: Stir in the fish sauce, lime juice, sugar, and salt to taste. Mix well and taste the soup, adjusting the seasoning as needed to achieve a harmonious balance of savory, sour, and slightly sweet flavors.
- Serve: Ladle the soup into individual bowls. Garnish with fresh cilantro leaves and serve with extra lime wedges on the side for an added zesty touch.
Notes
- Galangal can be substituted with fresh ginger if unavailable, though galangal has a unique citrusy note.
- Adjust the number of Thai bird’s eye chilies based on your heat preference or omit for a milder soup.
- Use coconut cream instead of coconut milk for a richer and creamier texture.
- The soup can be made ahead and gently reheated, but fresh lime juice is best added just before serving.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock, and replace fish sauce with soy sauce or tamari.
